Genoise

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Total Time
50mins
Prep
30 mins
Cook
20 mins

I have made this once on a very special occasion, it finishes with a "Moka Creme au beurre" and is heavenly! Or you can make your own filling/icing--if you'd like to try the Moka, let me know. This is in reply to a request. Originally from "French Cooking by Eileen Reece"

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Ingredients

Nutrition

Directions

  1. Heat oven to 160 degrees C (gas mark 3).
  2. Set a "bain-marie" of warm water over a low heat so that the water does not boil.
  3. Break the eggs into a bowl, add the sugar and place in the bain-marie.
  4. Beat with a wire whisk until double in volume and warm to the touch.
  5. Remove from the bain-marie and beat until cold.
  6. Beat in the sifted flour and when smooth pour into the buttered pan.
  7. Place in oven and bake for 18 to 20 minutes before opening the oven door.
  8. Test with a pointed knife blade which should come out clean.
  9. Remove from the pan and cool on a wire rack.